We’ve boosted the vegetables and swapped out the beef, but you’ll find this satisfying stew hasn’t lost anything in translation. If you can’t find bone-in split turkey breast, try it with bone-in chicken breasts. Either way, you’ll cook it whole, remove and chop it, then return it to the sauce just before serving.

Ingredients

8 cups sliced mixed mushrooms (about 20 ounces)
3 medium carrots, sliced
1 small onion, finely chopped
1 3- to 4-pound split turkey breast, skin removed, trimmed
1 cup reduced-fat sour cream
1/3 cup all-purpose flour
1/4 cup dry sherry
1 cup frozen peas, thawed
1 teaspoon salt
1/2 teaspoon ground pepper
8 ounces whole-wheat egg noodles (6 cups dry), cooked
1/4 cup finely chopped flat-leaf parsley

INSTEAD OF NOODLES, serve over mashed potatoes or with toasted whole-grain country bread.

Directions

1. Combine mushrooms, carrots and onion in a 5- to 6-quart slow cooker. Add turkey, meat-side down. Cover and cook on High for 4 hours (or on Low for 8 hours).

2. Transfer the turkey to a cutting board.

3. Whisk sour cream, flour and sherry in a bowl. Stir into the slow cooker along with peas, salt and pepper. Cover and cook on High until thickened, about 15 minutes.

4. Remove the turkey from the bone and cut into bite-size pieces; cover to keep warm. When the sauce is done, gently stir in the turkey. Serve over noodles, sprinkled with parsley.

ACTIVE: 30 minutes
SLOW-COOKER TIME: 4-8 hours
TO PREP AHEAD: Prep vegetables and turkey; cover and refrigerate separately for up to one day.
EQUIPMENT: 5- to 6-quart slow cooker

Nutritional Information

SERVES 6: 11/3 CUPS STEW & 1 CUP NOODLES EACH

Calories 437, Fat 6g (sat 3g), Cholesterol 110mg, Carbs 43g, Total sugars 6g (added 0g), Protein 46g, Fiber 7g, Sodium 526mg, Potassium 865mg.

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Recipe credit: NOURISH by Eating Well Magazine. Sponsored by Taiho Oncology.